Saw this as recipe of the week on our local show, Phantom Gourmet. Basically a classic stuffed cherry pepper (popular in this area on anti pasto and appetizer platters, you can buy them prepared at deli counters or in jars) given the deep-fry treatment.

Would you try this, would it work in your area? Sounds good to me, one more temptation to get a fryer.

Begin by making the batter. Combine the first five items and whisk to blend. In a separate bowl, whisk the egg whites to stiff peaks. Fold the egg whites into the flour mixture and blend to combine. Set aside. Hollow out the cherry peppers by removing the stem and seeds. Take a block of provolone cheese and cut a chunk small enough to fit inside a pepper. Wrap a piece of proscuitto around the provolone chunk and stuff it into the pepper. Continue this until all of the peppers are stuffed.

Dunk each pepper into the fritter batter and fry them in 350 degree oil until golden brown.

My family has been making these peppers for a long time---but not deep fried--they are great in an antipasto and we sold alot of them to local bars--pop a few with a beer !!! I dont think i woulod fry them---sometimes i think that deep frying EVERYTHING is a bit much.

I used to enjoy the Phantom Gourmet show, when I lived in Marlborough.He does show some great places and great recipes.I am only familiar with that New England treat, stuffed peppers with pros/cheese.When we used to go to Old Orchard Beach, there was a gentleman from Mass that always brought his own homemade stuffed cherry peppers, and man.. they didnt last long at all.But as far as fryin?I dont think I would like them. I dont care for that many fried veggie items at all.Give me fresh, please.

I agree. I love stuffed cherry peppers green or red, in just about any variety. Some of the good Italian delis offer several varieties of stuffings but cheese and meat is most common. I was just wondering if with the "deep fry" craze this might appeal, perhaps in areas where these stuffed peppers aren't known.

Regarding the prosciutto, you're only using a strip big enough to wrap around a 1/2" cube of cheese, maybe a 2" x 1/2" strip, so one slice will do several peppers.

Interesting point. The demo on TV actually used small strips (as most prepared stuffed peppers I've had use). Looking at it again, I don't know if you could actually get a half-pound of provolone into a small jar of peppers, either. I was more curious about the general idea than the specific recipe.

I kind of follow a family recipe for stuffing cherry peppers, browned hot sausage with shredded provolone, stuffed in the pepper than pan fried or baked. This also works in jalapenos or long hungarians or any other preferred pepper

I agree with Jimeats. Using the prosciutto di Parma would, IMO, be a waste of good ham. Use the domestic stuff instead--with the strong flavor of the peppers, the delicate nature of the Parma stuff would be lost. My wife used to make these too. In addition to prosciutto, she'd sometimes use Genoa salami or capacolla. It all works well. For an added kick, she'd put a bit of cayenne into the pepper before stuffing. As an alternative to provolone, Stella makes a cheese they call "Italian Sharp"--excellent substitute for prov. When the peppers were all stuffed, she drizzle EVOO on them and put 'em in the fridge to marinate. Always good.

When I make them I use my recipe for meatballs to stuff them , take a 1/2 lb of hot italian sausage and a half pound of ground beef 1 cup of parmesan 2 tbls chopped garlic a bunch of chopped fresh parsley and a few slices of white bread cubed soaked in milk than excess drained mix together by hand roll into small balls to match the size of the cherry peppers lightly brown them stuff the peppers cover with mozzerella and bake at 350 til cheese is browned serve hot wuth your favorite beer and enjoy